Arugula Salad
Cuisine: Italian
Author: Kitchens
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
This salad is ideally suited to accompany Chicken or Veal Milanese.
  • 8 ounces baby arugula
The Vinaigrette
  • 1 lemon, juiced
  • 1/2 teaspoon grated lemon zest
  • 1 Tablespoon honey
  • 1/4 Cup extra virgin olive oil
  • Parmesan cheese, coarsely grated
  • salt, to taste
  • pepper, to taste
To make the vinaigrette:
  1. Zest the lemon and reserve the zest in a medium bowl.
  2. Microwave the lemon for 30 seconds to get more juice from it. Cut and squeeze it with a lemon reamer.
  3. Add to the bowl with the lemon zest, the lemon juice, honey, salt and pepper and whisk until combined.
  4. Slowly whisk in the olive oil to create an emulsion.
To serve:
  1. Toss together the arugula and vinaigrette just before serving. Add the Parmesan
  2. Season with freshly ground pepper.
If making this salad as an accompaniment for Chicken or Veal Milanese, make another portion of the dressing to serve as a sauce for the cutlet.
Recipe by Recipes at